5 Time Saving Tips - Pickled Green Beans

My friend Kathleen attended one of my preserving classes at The Depanneur earlier this summer and it is like I have created a monster :). Her latest masterpiece was Blackberry Sage Jam. So when she mentioned that she was about to tackle Pickled Green Beans, I knew I had to throw some of the things I have learned when pickling green beans down on paper and get it over to her asap.

Top Time Saving Tips When Pickling Green Beans

There are a few very simple things such as, getting organized before you even start. Have all your ingredients and tools out and get them set up in a way that works for your kitchen that I will mention right off the start before I get into the tips themselves.

1) After clipping the ends of your green beans lay them out on a cutting board or flat surface near where you will be filling your jars. Ensure all bottom ends of the beans are facing in one direction. This allows you to grab handfulls of beans at once to fill jars and will mean less time fussing in the jar filling stage.

2) If your jars are too short or your beans are too long, don't spend a lot of time getting them to be equal lengths. Just put them into your jars will all the bottom ends of the bean facing the bottom of your jar. Then take a pair of kitchen scissors and trim the beans up to be all one length

3) Don't forget to use a rubber spatula to release air bubbles from inside of the jar after pouring in your brine. You will be amazed how the level will drop after doing this. Top up each jar to the headspace outlined in the recipe.

4) After the water bath if your beans look a little wrinkled, don't deflate and think they are ruined. Sometimes after a week or two of aging they plump right back up. If they remain wrinkled it could be because you used too much salt in your brine or the beans were old. Think of it as a life lesson ;)

5) And the most important tip of all - ALWAYS use a recipe from a trusted source to ensure you end up with a product that has a ph level that is water bath safe. Remember safety first!

Best of Ontario Market

They say you always remember your first. Well for me, I will always remember my first, second and third. And I will always be thankful to them for taking a chance on me.

Tomorrow I am headed up to MacTier, Ontario where there is a wonderful little store called Best of Ontario Market. They sell gorgeous home products that have been carefully selected by Robin who owns and runs the store with her husband. They have a wonderful selection of fresh flowers and their grocery store is filled with curated products that are organic, local, gluten free and artisanal.

Last summer I was thrilled to have Manning Canning join the line up of wonderful products that they carry for locals of the area and cottagers alike. They took a chance on me and were one of the first 3 stores to carry my product. That is something that you don't forget.

It will be a great way to spend a Friday afternoon. Hanging out in their lovely store, surrounded by delicious things and sampling Manning Canning jams and pickles.

Thank you Robin for taking a chance on me.

Family Style Preserving Day with Not Far From the Tree

Toronto Food Collaboration Offers Family Style Preserving Manning Canning, The Depanneur, Not Far From The Tree Partnership Highlights Food Talent in Toronto

TORONTO, Ontario, July 21, 2013 –  Beyond Toronto’s new food buzz around restaurant openings, bloggers and food trucks,  a wave of food-focused partnerships built on local cooperation and social innovation are emerging. A great example is a new partnership between newcomer to the Toronto canning and preserving scene, Christine Manning, The Depanneur, Not Far From The Tree and Chef Cheryl Torrance formerly of the Daily Bread Food Bank. The group will come together for an afternoon workshop of family style preserving on Monday, August 5^th hosted by The Depanneur.

“I heard Laura Reinsborough, the Founder of Not Far From The Tree, speak during TEDxToronto in September 2012 and their great work immediately caught my attention,” said Christine Manning, of Manning Canning. “I knew I wanted to create an opportunity to partner with them to explore how the beautiful local fruit they harvest could find its way into my jars.”

Christine has been involved with The Depanneur – both as a diner and as a workshop instructor for Manning Canning – for over a year now. This day of family style preserving represents the continuing evolution of this community partnership. “We will spend the afternoon turning an amazing harvest of fruit picked by Not Far From The Tree into preserves using recipes developed by Manning Canning and Chef Cheryl Torrance just for this event” said Len Senater of The Dep.

Each person in attendance at this family-friendly event, will take home the recipe, and have the option of buying jars of preserves (depending on overall yield) at a discounted price. Kids are encouraged to participate, whether it be prepping fruit or drawing custom labels for the jars of preserves. Not Far From the Tree will also receive a portion of the production to help with their fundraising efforts.

“This is a chance to talk to families about food – get them excited about homemade over store-bought,” said Chef Torrance. The workshop is an opportunity to spend time with your kids, learn a new skill, take home a delicious, local & organic treat, and help out amazing local organizations, and the partnership is likely one of many to come for these local food enthusiasts and entrepreneurs.

Adults: $40 +HST
Kids (up to 12 years): $20 +HST
Family (2 Adults+any # of kids): $100 +HST
Jars of preserves at the end of the day: $5 ea.

Monday, Aug. 5^th, 2013 at 1 pm

The Depanneur, 1033 College Street in Toronto

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Manning Canning makes a selection of jams, jellies, preserves, pickles and other products from locally sourced produce. Christine also teaches the craft of preserving in a variety of in class settings, including at The Depanneur in Toronto, and can be found participating in a number of local farmers’ markets. Each jar of Manning Canning product is made by hand.

About Manning Canning: http://manningcanning.com/

The Depanneur, located at 1033 College Street in Toronto, exists to showcase culinary talent, promote innovation in the good food sector and collaborate with food entrepreneurs to expand the horizons for food in Toronto. It is located on College Street in Toronto and will be celebrating it’s 2^nd anniversary on the Toronto food scene this August.

About The Depanneur: http://thedepanneur.ca/

Not Far From The Tree puts Toronto’s fruit to use by picking and sharing locally. When a homeowner can’t keep up with harvest produced by their tree, Not Far From The Tree mobilizes volunteers to help. The harvest is split three ways: 1/3 is offered to the tree owner, 1/3 is shared among the volunteers, and 1/3 is delivered by bicycle to be donated to food banks, shelters, and community kitchens in Toronto neighbourhoods.

About Not Far From The Tree: http://www.notfarfromthetree.org/

Cheryl Torrance is a Toronto-based chef and community food organization expert. With over 15 years of experience in food management and services, she has created recipes and menus for shelters, drop-ins, in-store sales, catered events, and has extensive experience working in small and large scale production kitchens. She feels strongly about supporting sustainable food systems and finding ways to address systemic poverty, as well as forging new relationships within Toronto’s food community.

Adventures with 80lbs of cherries

It all started with a stop at Appletree Markets where I picked up 80lbs of cherries from PV Warner Farms. What do 80 lbs of cherries look like? Something like this.

How long does it take to wash, destem and pit 80 lbs of cherries. With 3 people it took about 4 hours.

But what can you do once all of that hard work is done? You can do this.

And now I have over 60 jars of brandied cherries aging in my basement and another 80 jars of cherry jam just waiting to get labelled and go to market.

Say NO to store bought salsa - PRESERVING CLASS

With my tomato plants in full flower, my tastebuds are already exciting about the upcoming tomato season. Nothing tastes better than seasonal tomatoes bursting with flavour. I love making tomato sauce but another long time favourite is salsa.

How many times have you bought a jar of salsa at the store and been disappointed in the results? It’s not spicy enough, or it is too spicy, or just plain bad. Well after this class you will never have to buy another jar of store bought salsa again. You will discover how easy it is to make it AND preserve it so you always have a jar on hand when you need it. It makes a great hostess gift to bring to all the summer bbq’s you have in your calendar as well.

As with all of my classes, you will walk out with the basic understanding of jar sterilization, safe canning practices and important do’s and don’ts of canning and preserving. You will also get a copy of the recipe to take home and at least 1 jar of salsa.

Join me on Monday, July 29th at 6:30pm. To sign up, click here